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Grilled Eggplant Dip
Tarla Dalal
06 November, 2012
Table of Content
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
20 Mins
Makes
1 servings
Ingredients
Main Recipe
1 large (1/2 kg.) brinjal (baingan / eggplant)
3/4 cup finely chopped tomato
3 tbsp finely chopped parsley
1 tsp finely grated garlic (lehsun)
1 tsp lemon juice
1/4 cup chopped onion
1 tsp cumin seeds (jeera) powder
salt to taste
oil for greasing
For Serving
pita bread or
Method
- Pierce the eggplant with a knife or fork and grease lightly with some oil.
- Grill over a charcoal or electric barbeque till the insides are soft and pulpy.
- Peel the skin off and discard.
- Place the pulp in a bowl and mash well using a fork.
- Add the tomatoes, parsley, garlic, lemon juice, onions, cumin powder and salt and mix well.
- Refrigerate for at least 1 hour before serving.
- Serve with pita bread or cream crackers.
Grilled Eggplant Dip recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 65 cal |
| Protein | 2.8 g |
| Carbohydrates | 12.6 g |
| Fiber | 6.6 g |
| Fat | 0.6 g |
| Cholesterol | 0 mg |
| Sodium | 26.4 mg |
Click here to view Calories for Grilled Eggplant Dip
The Nutrient info is complete
